Pan Seared Swordfish With Olives And Capers
A super easy Italian fish recipe! Pan seared swordfish steaks are topped with an amazing 5 minute olive, caper, garlic and plum tomato sauce.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
- 1.5 pounds swordfish steaks
- 2 large plum tomatoes
- 2 Tbsp capers
- 1/4 cup fresh parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup light or regular olive oil
- 6 cloves garlic
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 3/4 cup chopped olives
Mince the garlic. Rough chop the olives. Chop the parsley.
Halve the tomatoes and scoop out the seeds. Chop the tomatoes.
Saute the garlic on medium to medium low heat in 1/4 cup of extra virgin olive oil for 1-2 minutes.
Add the olives and saute for 1 minute. Add the tomatoes and saute for 1 minute more.
Turn off the heat and add the parsley, capers, and optional crushed red pepper. Place the olive and caper sauce in a bowl.
Wipe down the pan and heat the regular olive oil on medium.
Pat the swordfish steaks dry with a paper towel and season with the salt and pepper.
Place the steaks in the hot pan and cook for 3 minutes per side.
Remove the steaks and plate. Spoon the olive and caper sauce all over the swordfish. Serve the remaining sauce on the side for anyone who would like extra. Enjoy!
Tuna and Mako Shark are great substitutes for this recipe.
The crushed red pepper flakes are totally optional.
Calories: 460kcal | Carbohydrates: 3g | Protein: 51g | Fat: 26g | Sodium: 574mg